Farali Pattice Recipe | Farali Patties recipe

Farali Pattice Recipe | Farali Patties recipe is a popular snack from Gujrat specially made during fasts (vrats). It is an easy preparation made with everyday basic ingredients and very little time. You can also make them even when you aren’t fasting, they are so delicious too! 🙂 

Farali Pattice Recipe | Farali Patties recipe is a bit similar to any other stuffed potato pattice/ patties. These patties have a lovely outer layer of mashed potatoes and the stuffing is mildly spicy and very flavorful. The filling is made of fresh coconut along with a few more ingredients. You can make the filling as spicy or not too spicy as per your preference. I keep it moderately spicy so that it balances out the flavor of the potato layer.

Since I made these Farali Pattice Recipe | Farali Patties recipe for my fasting menu, I used sendha namak (rock salt). If you are making these for regular snacking, use regular salt 🙂

I served these Farali Pattice Recipe | Farali Patties recipe with sweet curd and some green chutney for fast (vrat). This chutney tastes absolutely great with any dish made for fasting.

Sabudana Wada for fasting
Sabudana Khichadi for fasting
Shingade ki Puri aur Aloo ki Sabzi 
Anjeer ki burfi 
Rajgira ka Halwa  

Since we have made these for fasting, we are using arrowroot flour for binding the potatoes for the outer layer. Let us make these patties now.

For the outer Potato layer –
Boil, peel, and mash the potatoes well and make sure there are no lumps. once the potatoes have come to room temperature, add arrowroot powder, some rock salt (sendha namak), and mix well. Divide the mixture into 6-7 portions. Cover them and set these aside.

For the Coconut filling –
In a bowl mix together, freshly grated coconut, chopped green chilies, green coriander leaves, lemon juice, grated ginger, chopped cashews, sugar, sendha namak (rock salt). The filling is ready.

Assembling –
Flatten a portion of potato, add 1 tsp of the filling. carefully roll the ball and make sure that they have no cracks. Roll the stuffed ball in more arrowroot powder. Set it aside on a plate. Follow this for all the portions of potato. Refrigerate the stuffed balls for 15 minutes.

Frying –
Heat oil in a deep pan, once the oil is medium hot, drop the stuffed balls into the oil. Fry them on medium heat until golden and crispy on all sides.

Serve them hot with chutney and curd.

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Farali Pattice Recipe | Farali Patties recipe

Farali Pattice Recipe | Farali Patties recipe is a popular Gujarati snack made during fasting or on other days too! They are easy to make and taste yummy.

Course Breakfast, Brunch, Lunch Box, Snack, Tea Time

Cuisine Gujarati

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Author Shreya Ashish Tiwari

Ingredients

For the outer Potato layer -

• 3 nos. medium potatoes
• 3 tbsp arrowroot powder if not fasting, use cornflour.
• 1/4 tsp rock salt (sendha namak) use regular salt if not fasting

For the Coconut filling -

• 1/4 cup grated coconut, fresh
• 2 tbsp chopped coriander, fresh
• 8-9 nos. cashews, chopped
• sendha namak (rock salt), to taste or use regular salt
• 2 tsp lemon juice
• 1/4 tsp fresh ginger, grated
• 1 tsp green chilies, finely chopped
• a pinch of sugar
• extra arrowroot flour to dust the patties use cornflour if not fasting

Instructions

For the outer Potato layer -

1. Boil, peel, and mash the potatoes well and make sure there are no lumps. once the potatoes have come to room temperature, add arrowroot powder, some rock salt (sendha namak), and mix well. Divide the mixture into 6-7 portions. Cover them and set these aside.

For the Coconut filling -

1. In a bowl mix together, freshly grated coconut, chopped green chilies, green coriander leaves, lemon juice, grated ginger, chopped cashews, sugar, sendha namak (rock salt). The filling is ready.

Assembling -

1. Flatten a portion of potato, add 1 tsp of the filling. carefully roll the ball and make sure that they have no cracks. Roll the stuffed ball in more arrowroot powder. Set it aside on a plate. Follow this for all the portions of potato. Refrigerate the stuffed balls for 15 minutes.
   

Frying -

1. Heat oil in a deep pan, once the oil is medium hot, drop the stuffed balls into the oil. Fry them on medium heat until golden and crispy on all sides.
   

2. Serve them hot with chutney and curd.
   

Love,
Shreya 🙂

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